There’s nothing about these lusciously rich cookies that isn’t wonderful. Or luscious. Or rich. Or wonderful. But before you make them, I need to make sure you understand one thing:

You absolutely must eat these with an ice cold glass of either 1% or 2% milk.

Let me repeat that in case you didn’t grasp it the first time.

You absolutely must eat these with an ice cold glass of either 1% or 2% milk.

Now, let me explain this directive. The milk is necessary, because the cookies are so rich, you have to have something to wash them down. The 1% or 2% is necessary, because whole milk would be just too much decadence at once, and skim milk just wouldn’t be able to compete with the wonderment.

Also, I need to acknowledge that the name I gave these cookies makes no logical sense at all. But neither does anything else I say. So in that way, I’m a paragon of consistency.

Ignore me. Just ignore me.

And enjoy these cookies, my friends!

Here’s what you need, love-muffin!

Sorry I called you love-muffin. I’m trying to quit.

Add the butter to the bowl of an electric mixer.

Then add sugar…

And beat it with the paddle attachment until it’s light and fluffy.

Scrape the inside of the bowl once, then mix it again for a few seconds.

Beat in the eggs, once at a time…

Oh! Wait one second. First look at the photo above. Now imagine the sound effect *bleep*.

Now imagine the sound effect *bloop*.

I like to make sounds while I bake. I’m trying to quit that, too.

After the eggs are beaten in, add a tablespoon of vanilla extract…

And mix it until it’s all combined.

Now, into a sifter, measure the flour and the cocoa…

Then add the baking soda…

And the salt.

Sift it together…

Then mix in big spoonfuls at a time until it’s all combined.

Give it a good scrape…

Then give it one more mix and for the love of Pete, please do not even take one bite of this dough. It’s so irresistible, you’ll then eat half the bowl of dough. And then the yield I’m giving you for this recipe will no longer be correct. And then you’ll be mad at me.

Preparation Instructions

Using a mixer, cream butter and sugar until fluffy, scraping the sides once.

Add eggs one at a time, mixing after each addition. Mix in vanilla.

Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.

Gently blend in chocolate chips and white chocolate chips.

Using a cookie scoop, add 1 tablespoon portions to baking sheet. Dot the top of each cookie with 3 white chocolate chips if you'd like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy.

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209 Comments and 13 Replies

1

Lesa On Monday, May 13 at 5:06 am

Oh My… Don’t these look delish! Your photos consistently make me drool. Even at 6am! I love chocolate x3 cookies. I have everything but butter. I never have enough butter for baking. I will have my husband get me some today. I can hardly wait for the ooey gooeyness of them. Yum! Thanks Ree!
Lesa

Tracy On Monday, May 13 at 6:04 am

This type cookie is what my kids (now grown) call “Opposite Cookies” since it’s sort of the reverse of a standard chocolate chip cookie! Always a favorite in our house

6

Elizabeth On Monday, May 13 at 6:06 am

Thank you, Ree! I am salivating looking at your beauriful photos and reading the directions. I think I will eat half the dough and I am not sure I can let the remaining cookies cool for five minutes but I will try! Lucious!

7

Bonnie M On Monday, May 13 at 6:18 am

Oh, Ree! Popalicious is a very good word for how these yummy, delectable, chewey, chocolatey jewels of deliciousness appear! Must pop them in my mouth. Must control myself to only pop one at a time into my mouth. Snarf, chomp, gulp! {Could it be your cattle make these sounds because they have eaten these treats a time or two?! The cookies are certainly ‘Snarf-worthy!!}
Hope your Mother’s Day was lovely! Happy Monday my friend!
God Bless You, Yours and All Creatures, Great and Small.
{and these cookies. amen.}
xoxo,
~Bon

8

Gigs On Monday, May 13 at 6:21 am

“Don’t. Try. Bite. Half. Gone. Yield. No. Correct. Mad. Me.”

Is it bad that I COMPLETELY understood this? Or just a sign that I’ve been reading P-Dub for a while?

These cookies look really dangerous and FAR to decadent to see in a Monday morning pre-coffee haze!

TRUFFLES in AZ On Monday, May 13 at 10:16 am

Ha, loved your post Gigs! We in P-Dub land always understand her quirky lingo, but we would have it no other way! Can’t wait to try these cookies!

I made these over the weekend but used peanut butter chips instead of white chocolate chips(didn’t have any) – how funny!! Milk is not optional, must have milk to complete the deliciousness!!! Have a great Monday All!!

Louise E. On Monday, May 13 at 12:46 pm

I think the peanut butter chips would make the cookies even more delicious. I love chocolate and peanut butter together.

10

Jenni On Monday, May 13 at 6:33 am

Oh wow, they look amazing. I need to do some baking and I told myself half an hour ago that I wouldn’t make anything chocolatey this time….. Bad idea coming on here!! I so have to make some now!!

11

Mrs. Lucky On Monday, May 13 at 6:49 am

These look really yummy. I like “cakey” cookies and I think these look as if they are very cakey! Thanks for sharing! Have a good day everyone!

These look absolutely delicious! I would totally be eating these for breakfast right now if I could magically teleport to your kitchen and snatch some. Maybe I will have them for breakfast tomorrow once I have a chance to make my own.

19

Mel G On Monday, May 13 at 8:41 am

These look fantastic! I’m just wondering what “2 1/2 sticks of butter” would equate to? Your sticks of butter look smaller that what we get here, ours are 250g.

Jenni On Monday, May 13 at 9:29 am

Hi Mel, 1 stick of butter = 4oz (100g?) As an English girl with imperial scales and lots of yummy American recipes to try I do a lot of converting!!

Steph On Monday, May 13 at 8:48 am

anniebreland On Monday, May 13 at 8:57 am

A cookie monster after my own heart.Ree, don’t you know that i am trying to diet! Ha

26

Jaime Johnson On Monday, May 13 at 9:00 am

What a deliciously, delightful dessert!!

27

Karen E On Monday, May 13 at 9:29 am

I have a very similar cookie I love to make. Almost exactly the same. As great as the cookies are my favorite way to eat them is as a frozen dough ball! I don’t bake them all at once. Drop the cookie dough on a sheet like I’m going to bake the and then freeze them . I put them in a ziplock bag and keep them in the freezer. When I want a little something I grab a frozen ball of dough. It’s awesome!

Those look sinfully divine. And I love your mixer. I have kitchen tool envy every time I come here.

32

Elizabeth B On Monday, May 13 at 10:19 am

Ree – I know you said to eat these with a glass of milk, but I must disagree. One of my fondest memories is eating these cookies – just barely thawed from the freezer with my Great Aunt Bea. She would always make us a Shirley Temple to go along with our chilled cookies. Weird combo, but lovely memories.

It’s nylon-coated aluminum so it won’t break with big batches or thick dough, scrapes like a champ (I don’t have to stop and push down sides), works fine even with chunks (nuts, raisins, choc chips) and is dishwasher safe!

BunnyD On Monday, May 13 at 1:21 pm

Oh nice blade! I hadn’t seen that version. I have been adding nuts and fruit at the last second for a quick spin. Thanks for the heads up!

Katie Stewart On Monday, May 13 at 2:25 pm

my husband will flip over these cookies he has this thinghe does he stand in the cornerof the kitchenstand their eating his cookies and milk where no can see him only thing about that he and i are the only ones that live here.he says them tastes better hay to each his on he is the chocolate eater in our house.thank Ree

Holy chocolate. These look incredible! Making them ASAP and following your milk directions, too! Hehe.

58

Lindsay On Monday, May 13 at 4:03 pm

These look like a triple chocolate cookie that I make. They’re so delicious and the batter tastes like chocolate ice cream heaven!

59

Claire On Monday, May 13 at 4:24 pm

Forgive me, Ree, a.k.a. love muffin, for I have sinned… I have to make these without white chocolate chips…only because I’ve been to town twice today (we live in the country) and I didn’t see this recipe until after I got home. I will do my best not to eat the batter…but I may be back for another confession in that I have a hard time not indulging.
Thanks for the great recipe. Can you ever go wrong with chocolate?

Gee On Monday, May 13 at 6:01 pm

Barb On Monday, May 13 at 6:28 pm

Dawn F On Monday, May 13 at 8:02 pm

OH MYYYYYYYYYY!!

66

Rachel B. On Monday, May 13 at 8:47 pm

*squee* Okay, I couldn’t help commenting on this awesome new recipe, it seriously makes me wanna run to Walmart right now and get everything I don’t have in my cupboards already so that I can make these awesome cookies for those days when nothing seems to go right. Somehow you managed to combine all my favorite chocolatey elements into one delish cookie and you can bet your sweet bippy I’ll be drinking a tall glass of 2 percent when I finally find the time to whip up a batch. YUM!

67

Cookie S On Monday, May 13 at 8:47 pm

Ree:

I can hardly wait to bake these, but I must because we have almond meltaways, oatmeal raisin cookies and coconut chewy cookies. I think we can hold out until Memorial Day weekend. When I do bake them I think I’ll use Reeves Pieces as. a substitute for the whi:te chocolate chips. Chocolate and peanut butter: perfect together!

Elizabeth A On Tuesday, May 14 at 9:11 am

I made these last night…some of the best cookies ive ever made!!! Thanks so much for the recipe. Taking them out at 9 minutes is the key!

80

Claire On Tuesday, May 14 at 10:02 am

Reeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee! I made the cookies last nite (without the white chocolate chips as confessed) and they were a HUGE…VERY BIG…LARGE…ENORMOUS…hit. I am not a huge fan of white chocolate…but this recipe SO works without them. I only licked the beater…and was grateful I left all the chocolate goodness for the cookies. Seriously, one of the best chocolate chocolate chip cookie recipes ever in the entire universe. However…this is NOT a good recipe if you only have 53 days to lose 27 years of baby fat for your 27 year old daughter’s wedding.

Colleen On Tuesday, May 14 at 3:24 pm

I made these last night and they are OMG AMAZING!!! My family’s new favorite!

90

lindsey e from tennessee On Tuesday, May 14 at 4:41 pm

i made these cookies with only white chips cuz i love ‘em. but also i used really really good butter. Plugara or whatever. it was on sale. it’s made all the difference. i can’t stop eating these cookies. these are my favorite kind of cookies anyway. they’d be good with dried cranberries too. mmmmm….

91

Lindsay DV On Tuesday, May 14 at 7:38 pm

I can’t wait to make these. The last gooey picture made my stomach growl. Simply amazing photo.

92

NancyE On Tuesday, May 14 at 9:44 pm

Made them tonight. SO SO good!!!! We left out the chocolate and white chocolate chips and turned them into oreos. Fabulous!

93

Alicia from Missouri On Tuesday, May 14 at 10:04 pm

P-dub I appreciated how you cracked your egg so that you could “plop” it into the mixture with one hand and take a photo at the same time. Concurrent egg plopping and photo taking is no easy task.

94

Lisa L On Tuesday, May 14 at 10:42 pm

Just made these tonight– totally awesome!! I didn’t use the white chips & used all brown sugar instead of white. My very particular sons & husband couldn’t stop eating them. I just made a half recipe & it made 2 dozen very normal size cookies. This will be a new favorite recipe!!

Miwako On Wednesday, May 15 at 8:42 am

Oh my goodness!!! I will have to make these when there are no children near. The batter would never make it to the oven if they were home. I wonder how they would be if I added 3 mini-marshmallows instead of chocolate pieces at the end. I just might try it on a couple and see how it turns out.